A saturated solution consisting of salt and water used to wash and salt some cheese varieties during cheesemaking. Brine is used to begin forming a rind on cheese and to help inhibit the growth of undesirable bacteria. Brining refers to the process of immersing the cheese in brine, allowing it to slowly absorb salt over time.

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Many types of cheese are washed with, or submerged into, a brine bath as part of the cheese making process. The brining solution provides cheese with a slightly salty flavor and helps to limit the growth of unwanted bacteria.

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Certain types of natural rind cheeses, both cooked and uncooked varieties, have their rinds brushed during the period they spend ripening. This brushing helps the interior of the cheese to keep moist during the ripening periodand has an effect on the final flavor of the cheese.

The California Milk Advisory Board

A term which can refer to either the texture or the taste of the cheese. A buttery texture would describe a cheese which has the consistency and body of a stick of butter brought to room temperature, but not so soft as to be runny. A buttery flavor describes a rich, cream-like flavor.

The Gourmet Cheese Detective

California cheeses are commonly organized into five categories: Fresh, Soft & Soft-Ripened, Semi-Hard & Hard, Very Hard, and Spiced & Flavored.

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Uses are same as for Brie. (Similar to Brie, but with slightly more flavor, White, Soft crust with soft, creamy white interior)

A firm, flavorful, smooth-textured table cheese that also melts well. Typically aged four to six months. (Medium sharp, Light yellow, Firm)

The most important protein in milk for cheesemaking. Coagulated casein can hold moisture like a sponge, then shrink and expel moisture when exposed to acid and heat. It is modified during the fermentation and ripening of cheese to create the structure and flavor of the cheese.

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A cheese lover. Also known as a turophile.

A room, sometimes underground, where cheeses are left to ripen. Some cheeses, like Roquefort, are ripened in caves from which they pick up bacteria that give them their distinctive flavors.

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A room, sometimes underground, where cheeses are left to ripen. Some cheeses, like Roquefort, are ripened in caves from which they pick up bacteria that give them their distinctive flavors.

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Hispanic-style cheese similar to Cotija. It is used the same way as Cotija in cooked foods. (Salty, flavorful, White, Semi-firm to firm)

Refers to any cheese made by the traditional process known as "cheddaring". Cheddaring means cutting curds into small pieces, cooking them, then stacking the cut pieces to allow them the whey to drain. There is no trademark protection for the word cheddar and it can be made anywhere. However, Cheddar is most commonly associated with English farmhouse cheddar cheeses, some of which are members of Royalty Cheesedom (Montgomery's and Keen's). These cheeses are made in Somerset, U.K. from raw cow's milk, cream-colored without orange dye added, and typically wrapped in cloth.

The Gourmet Cheese Detective

Unpasteurized (raw) milk plus aging gives cheddar a delicious sharpness. Eaten as is and with crackers, bread, or fruit. (Sharp, aged, White, Firm)

A cheese production technique where the curd is cut into blocks, which are turned and stacked at the bottom of the cheese vat at intervals of ten to fifteen minutes for about one-and-a-half hours. This is an additional step in the production of Cheddar-style cheeses, and one of the most complex techniques in cheesemaking.

The California Milk Advisory Board